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What to have for breakfast…
This peanut butter banana oatmeal recipe that satisfies your tastebuds enough and morning hunger is a perfect combination of nutritious , healthy and full of flavor breakfast.Make this recipe in just 5 minutes to keep you full for hours.
This recipe is rich in taste and keep you going for hours without giving you hunger pangs.It’s texture is what attracts you at first sight .You can make a good presentation of bowl for serving yourself with breakfast treat.It contains healthy carbs and fiber that are enough to keep you active throught the day for tackling any task.
This recipe is a pairing of two perfect flavors which are banana and peanut butter.The peanut butter with nutts and healthy fats make it creamy and rich.You can cook everything in one saucepan on the stove , so there is no need to turn on the oven.This recipe is gluten free and you can make it dairy free also.
INGREDIENTS
· ▢1 cup water
· ▢1 cup old fashioned oats
· ▢1/4 cup creamy peanut butter
· ▢1 tablespoon honey, or maple syrup (up to 2 tablespoons)
· ▢1/2 teaspoon ground cinnamon, (up to 1 teaspoon)
· ▢Pinch kosher salt
· ▢1 ripe banana, mashed
· ▢1 cup milk, (dairy or non dairy)
· ▢Sliced banana and peanut butter, for serving
INSTRUCTIONS
· In a medium saucepan set over medium heat, combine water, oats, peanut butter, honey, cinnamon and salt. Bring the mixture to a bubbling boil, stirring occasionally.
· Add in the banana and milk. Stir and cook for 7 to 10 minutes until creamy and warmed through. Remove from the heat.
· Allow the oatmeal to sit for a few minutes to thicken further. For a creamier consistency, add additional milk.
· Transfer oatmeal to 2 bowls and top with sliced banana and a drizzle of peanut butter, if desired. Serve immediately.
NOTES
Storing: You can store portions of this oatmeal in an airtight container in the fridge for up to 5 days. When ready to reheat, you may need a splash of milk to mix in and rehydrate.
Freezing: The best way to freeze cooked oatmeal is in mini silicone muffin tins or individual freezer bags with as much air removed as possible. Freeze for up to 3 months and thaw overnight in the fridge before reheating and serving.
NUTRITION
SERVING: 0G, CALORIES: 451KCAL, CARBOHYDRATES: 49G, PROTEIN: 17G, FAT: 23G, SATURATED FAT: 6G, POLYUNSATURATED FAT: 6G, MONOUNSATURATED FAT: 10G, CHOLESTEROL: 12MG, SODIUM: 209MG, POTASSIUM: 526MG, FIBER: 6G, SUGAR: 18G, VITAMIN A: 199IU, VITAMIN C: 1MG, CALCIUM: 182MG, IRON: 2MG
What to have for lunch….
Things are going to get little yummy here.There are many restaurants fulfilling your taste buds with perfect grilled cheese experience, but here i am letting you have an insight on ultimate BLT homemade grilled cheese sandwich.
The sandwich is made out of seven ingredients i.e., onions, bacon, cheddar cheese, lettuce, , guacamole and chipotle mayo, tomato.If you are not interested in sandwiches, then this grilled cheese recipe will definitely indulge you in enjoying it’s deliciouness piled high with mouthwatering cheese.
Why settle for less if you can have all these cheesy ingredients piled high into one grilled BLT sandwich.You can have it as a lunch on weekends or for your Sunday brunch.It’s an easy recipe which you can quickly choose for rather than option.
Beside ingredients, the grilling part is what puts your BLT sandwich on a whole new level, and this is where things get cheesy with cheese and mayo sauces.
INGREDIENTS
For the chipotle mayo:
· ▢1/4 cup mayonnaise
· ▢1 chopped chipotle chili in adobo sauce
For the sandwich:
· ▢4 slices bacon, (use up to 6 slices)
· ▢4 slices loaf bread
· ▢1/4 cup loose leaf lettuce
· ▢4 slices red onion
· ▢4 slices tomato
· ▢2 slices sharp cheddar cheese
· ▢4 tablespoons guacamole
· ▢2 tablespoons butter, room temperature
INSTRUCTIONS
To make the mayo:
· In a food processor combine chipotle chili and mayonnaise. Pulse until smooth; set aside.
For the sandwich:
· Heat a large skillet over medium-high heat. Add bacon and cook until crispy, about 5 to 7 minutes. Remove from pan and set aside on paper towel-lined plate.
· Heat a clean pan over medium heat. Butter one side of each slice of bread. Spread a layer of chipotle mayo over each slice of bread. Layer the lettuce, onion, tomato, cheese and guacamole over 2 slices of bread, dividing ingredients evenly. Top with remaining bread slices.
· Grill over medium heat until golden brown and the cheese has melted, about 2 to 3 minutes per side.
NOTES
· Use gluten free bread to make it gluten free.
NUTRITION
SERVING: 0G, CALORIES: 814KCAL, CARBOHYDRATES: 37G, PROTEIN: 20G, FAT: 65G, SATURATED FAT: 23G, CHOLESTEROL: 100MG, SODIUM: 1135MG, POTASSIUM: 535MG, FIBER: 6G, SUGAR: 7G, VITAMIN A: 1720IU, VITAMIN C: 13.1MG, CALCIUM: 291MG, IRON: 2.8MG
What to have for dinner…
Looking for a recipe for dinner then Tuna Pasta with Olive and Fresh Tomatoes is a quick and fresh tuna recipe that is full of clean and colourful flavors.An easy dinner ready in 25 minutes! Healthy, quick and delicious!
Tuna Pasta with Olive and Fresh Tomatoes is a perfect summer pasta dish with a little cook time with all the ingredients already in your pantry! The leftovers keep well in fridge for several days.
Tuna’s flavor and texture play up when canned in olive oil. The texture is juicy and dripping. The flavor is rich and not dark and ready to eat right out of the tin. Tuna in salt water solution may actually decrease the omega 3 fatty acids, the water extracts out flavor, and creates tuna that is dry and sometimes stringy.
That said we still love our water-canned tuna salad smeared with all the fixings. And totally no shame if you prefer tuna in water or that is what you have on hand, just adjust your seasonings and add a little more olive oil.
Ingredients
- Kosher salt for the pasta water, plus more to taste
- 12 ounces short pasta (such as shells, macaroni, rigatoni)
- 3 tablespoons extra virgin olive oil (plus 2 tablespoons if you are using tuna packed in water)
- 1/4 cup minced shallot or onion
- 2 teaspoons minced garlic
- 1/2 teaspoon red pepper flakes
- 2 (5-ounce) cans tuna packed in olive oil, drained
- 1 (14-ounce) can crushed tomatoes
- 1/4 cup chopped Kalamata olives
- 1 teaspoon capers
- 1/2 teaspoon black pepper
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon chopped fresh parsley
Method
- Boil the water:
Bring 4 quarts of salted water to a boil (add 1 tablespoon salt for every 2 quarts of water). While the water is heating, prep the ingredients and start the sauce.
- Sauté the shallots, garlic, and red pepper flakes:
Heat 3 tablespoons of olive oil in a large sauté pan on medium heat. Once the oil is hot, add the chopped shallots, minced garlic, and red pepper flakes at the same time to the pan. Let cook for about 30 seconds. (If you are subbing onions for the shallots, let them cook a few minutes before adding the garlic and red pepper flakes.)
3. Add the tuna:
Drain the canned tuna and add it to the pan. If you are using tuna packed in water and not olive
oil, add 2 or 3 more tablespoons of olive oil to the pan.
Break up any chunks of tuna with a fork or wooden spoon. Let simmer for 1 minute.
4. Add the tomatoes, olives, capers, salt, and pepper:
Stir in the crushed tomatoes, olives, capers, 1/4 teaspoon salt, and pepper.
Bring to a simmer and reduce heat to the lowest setting to gently cook while you cook the
pasta.
5. Cook the pasta:
Add dry pasta to the pot of boiling salted water. Cook uncovered at a vigorous full boil until al dente —
Before draining, remove 1 cup of the pasta water and set aside.
cooked, but still a little firm to the bite, about 13 to 14 minutes.
Before draining, remove 1 cup of the pasta water and set aside.
6. Combine the pasta, sauce, Parmesan and parsley:
Drain the pasta and stir into the sauce. Toss with grated Parmesan and chopped fresh parsley. If the
pasta seems a little dry after a few minutes, add back in some of the reserved pasta water.
Nutrition
415 CALORIES
17g FAT
37g CARBS
29g PROTEIN
